Healthy, Spicy Meatloaf
I really love Lula Kabob. I was looking at some recipes and found out one of the main ingredients is grated onions that are pressed through a sieve to remove their liquid. It occurred to me this might be a good idea for my meatloaf. Usually, I make meatloaf with the vegetables chopped, but still large enough to see them. It’s good, but I wanted to experiment. The experiment was successful. The meatloaf had a more consistent flavor and texture. This will be my method of making meatloaf from now on.
The other thing that I have started adding to my meatloaf is wheat germ. It has a nutty flavor and is very good with yogurt and honey. It’s also very healthy for you. It’s an excellent source of vitamin E, A, and folic acid as well as a fiber-rich source of high-quality non-animal protein. If you like refined white flour and are missing the benefits of whole grain, this is a great way to supplement your diet – all that nutrition in something that tastes really good. However, if you are truly gluten intolerant, stay away as wheat germ does have gluten.
Let’s Make Healthy, Spicy Meatloaf with Wheat Germ
I’m lazy and I don’t like getting my hands dirty. I make meatloaf in my KitchenAid stand mixer. It does a great job of making sure all the ingredients are thoroughly mixed in. Now that I have this new method, however, my Braun food processor has come to the party, too.
If you don’t like your meatloaf sitting in a pool of grease, I have a solution for that too. I put foil on a rack, and prick it with a toothpick. Then I put the rack in my Nesco roasting pan. The Nesco is perfect for making meatloaf because it won’t dry out the meat, and it won’t take up room in your oven, either. If you don’t have a Nesco, you could line the roasting pan with foil, too, if you want extra-easy cleanup.
- 1 pound ground beef
- 1 pound ground pork
- 1 onion, quartered
- 1/2 cup sliced bell peppers (I use the frozen ones)
- 2 chipotle peppers in Adobo sauce
- 1/4 cup red pepper sauce (find it in Armenian or Mediterranian markets)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1/4 cup plain breadcrumbs
- 2 tablespoons wheat germ
- Put the onion, bell peppers, chipotle peppers, red pepper sauce, and tomato paste in the bowl of a food processor. Process until you have a nice paste. Set aside.
- If you are using a stand mixer put the meat, breadcrumbs, wheat germ and Worcestershire sauce in the bowl of your mixer. Mix these ingredients on low speed just until combined, then add the mixture in the food processor and mix that on low until all is combined.
- If you are using a regular bowl, mix it all together, but do not handle it too much or the meat will toughen.
- Roast the meatloaf at 350F/177C for 45 minutes or until an instant-read thermometer reads 130F/54C.
- Paint the top of the loaf with ketchup or your favorite barbecue sauce and roast for another 10 to 15 minutes. Let the loaf rest at least 10 minutes before cutting.